HINTERLAND RECIPES

Asian Slaw Salad

1 large head of Bok Choi or Napa Cabbage
1 cucumber, half moon slices
1 large carrot, shredded
1/4 - 1/2 cup Hinterland Japanese Ginger Dressing
1/4 cup green onion, finely chopped
Fresh Cilantro (optional)
Optional ingredients you could add: garlic scapes, snow peas, mushrooms, grilled fish

Wash and finely chop entire head of Bok Choi or Napa (stem and leaves), add remaining ingredients, garnish with cilantro if you choose, and serve!

Roasted Carrots with Carrot Top, Walnut, & Feta Crumble

For the roasted carrots:
1 bunch of carrots with green carrot tops still attached, washed/peeled, cut to 1/2 inch diagonals
2 TB olive oil
1 TB maple syrup
1/2 Tsp salt
1/2 Tsp chili powder

For the crumble:
1 cup carrot-top greens, rinsed
1/4 cup walnuts, or substitute pistachios
1 oz feta cheese
zest of 1/2 lemon
1 1/2 Tsp olive oil
1/4 Tsp salt
1/4 Tsp pepper

Preheat oven to 400. In a large bowl toss carrots with olive oil, maple syrup, salt, and chili powder. Spread on a baking sheet and place in the oven for 30 minutes tossing halfway. While the carrots are roasting make the crumble. On a cutting board chop the carrot greens, add walnuts and continue to chop together, add feta and continue chopping, then place the well chopped mixture into a bowl. Add the lemon zest, olive oil, salt and pepper and mix well. Place roasted carrots on plate then top with crumble, and serve!


Simple Umami Greens
My favorite way to eat these delicious greens are at breakfast with a farm-fresh egg over easy on top! If that’s not your cup of tea…no problem, this dish is great as a side to any meal.

1 bunch greens of choice (Swiss Chard, Collards, Bok Choi, kale, Mustard, or Komatsuna are all great options)
1 TB butter or EVOO
1 TB miso paste, diluted with 2 TB water
1 clove garlic
salt and pepper to taste

Wash and chop your greens of choice. Heat butter/EVOO in skillet, sauté garlic for a minute (or until it becomes aromatic), then throw in your chopped greens and dump in your diluted miso. Sauté covered until greens are wilted and reduced but still bright green and before cooked limp, lifting lid to stir occasionally…approximately 5 minutes. Add salt and pepper to taste.

Gazpacho Pasta Salad

1 package Mikey’s Thai Basil Spaghetti
4 green onions, chopped
1 bell pepper, chopped
2 tomatoes, chopped
1 cucumber, diced
¼ cup olive oil
½ tsp salt
2 cloves garlic, minced
¼ cup lime juice
½ tsp black pepper
Cilantro or parsley for garnish

Cook spaghetti until al dente. Cool. Toss with remaining ingredients and chill. Garnish with cilantro or parsley.

French Breakfast Radish Appetizer/Snack
*see photo in our gallery

1 bunch French Breakfast Radish (this is a beautiful, elongated radish variety)
butter, warmed to room temperature
coarse sea salt

Wash radishes and pat dry, trim off the root tip. Chop off the greens leaving about an inch attached to the radish. Make one slice down the middle of the radish lenghtwise, leaving it slightly attached at the end with the greens. Spread butter into the slice or ‘mouth’ created in the radish, place on a long, thin cutting board or platter, then sprinkle with coarse sea salt and serve.

Grandma’s Bread Soup

Customers are always asking how we like to cook our greens and this is one of our favorite recipes. It’s simple and we can use almost any of our greens and leftover bread. 

8-12 slices of Hinterland bread (it is great with our rye, rosemary or classic rustic Italian)
2 lbs greens (komatsuna, bok choi, or swiss chard are our favorites), coarsely chopped
4-6 cloves garlic, peeled
Olive oil
⅓ lb grated Parmesan, or make it vegan by omitting or using your favorite vegan ‘cheese’ 
4 cups hot broth of choice, we use a vegetarian ‘beef’ broth

Toast bread and set aside. Bring greens to a rolling boil in water to cover, reduce heat and cover until wilted. To assemble soup, rub a piece of toast with garlic and place in a  serving bowl. Lightly dress with olive oil, and add a layer of greens and sprinkle with parmesan (if using). Continue layering until ingredients are used up, finishing with a layer of cheese (if using). Pour the hot broth over the bread. Break up bread with a serving spoon and serve.

Curry Noodle Pad Thai
*Adapted from Jeanne Lemlin’s Pad Thai recipe in her book Vegetarian Classics

The sauce:
¼ cup tomato paste
⅓ cup firmly packed brown sugar
¼ cup tamari soy sauce
3 TB lime juice
½ tsp Asian sesame oil
1 garlic clove, minced
1 tsp Mikey’s Not Messin’ Around hot sauce

Remaining ingredients:
1 package Mikey’s Curry Capellini
3 TB canola oil
1 LB extra firm tofu, sliced ½ inch thick, patted very dry, and cut into 1/2 -inch cubes
2 large eggs, well beaten
⅓ cup chopped peanuts
1 cup bean sprouts
2 scallions, cut into 2-inch lengths and shredded lengthwise

Mix all the sauce ingredients together in a small bowl and set aside. Cook capellini until al dente (approximately 10 minutes), drain. Heat 1 ½ TB oil in a large skillet over medium-high heat, add tofu when oil is very hot. Stir fry until golden all over. Place tofu on a plate. Add ½ TB oil to the pan, pour in the eggs and quickly cook like a pancake. Remove to a plate and cut into bite-size pieces. Pour the remaining TB of oil in the skillet. Add capellini, tofu, eggs, peanuts, and bean sprouts, mix with tongs. Pour on the sauce and toss to coat well. Cook until hot throughout. Sprinkle on the scallions, toss, and serve.